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Staying at home these days, eating has become the theme of daily life, when it comes to the meal, you have to eat a meal, and when it is not a meal, you want to eat some snacks, in short, this mouth wants to eat all the time. Because I couldn't go out at will, and the ingredients at home were limited, I searched for ingredients from home and made a mocha chiffon cake, and this breakfast snack was all available.
【Ingredients required】3 eggs, 70g sugar, 5g instant coffee powder, 45g warm water, 40g flour, 15g cocoa powder, 30g corn oil, a few drops of lemon juice.
I use regular flour, and if you have low gluten flour, it's better to use low gluten flour.
1: Rinse the ground coffee with warm water, stir well and set aside.
2, the egg white and egg yolk separation, the container containing the egg white must be oil-free and water-free, and pay attention not to mix the egg yolk when separating.
3: Add 30g of white sugar and corn oil to the egg yolk, stir well with a manual whisk.
4: Pour in the coffee liquid and stir well.
5: Sift in flour and cocoa powder, stir in a zigzag manner with a manual whisk until there are no flour particles, and set aside for later.
6, drop a few drops of lemon juice in the egg white, use an electric whisk to beat the egg white, add 1/3 of the remaining white sugar when the egg white is in a fish-eye bubble state, add 1/3 when the dense small bubbles appear, and add the last remaining 1/3 when the texture appears, until the egg white is beaten to a hard state. That is, lift the whisk, the egg white is in an upright small sharp corner.
7: Put 1/3 of the protein into the batter, stir well with the mixing method, then pour it back into the remaining protein and mix well with the same method.
8. Pour the cake paste into the mold, hold the mold with both hands, and drop it a few times to shake out the large bubbles inside.
9: Place in the preheated oven and bake at 150 degrees on high and low heat for 50 minutes. The time and temperature are for reference only, and everyone adjusts it according to the temper of their own oven.
10. After baking, drop the mold 2 times, shake out the heat inside, and then cool it upside down.
11. After complete cooling, release the mold, cut into pieces and eat.
12, especially soft, the tissue is also very delicate, there is a strong coffee aroma.
Tips:
1. After sifting in the flour and cocoa powder, stir in a zigzag technique to prevent the batter from becoming strong.
2. Add white sugar three times when beating the egg white.
3, in the oven and out of the oven after a few times to drop the mold, one is to shock out the bubbles inside, and there is to shake out the heat inside.
4. After the heat is shocked, it should be reversed in time, otherwise the cake is easy to collapse.
5, completely cooled and then demolded, if there is no complete cooling on the demoulding, the cake may retract or collapse.
Mocha cake mysterious? No, the ingredients are simple, and they can be done in just a few simple steps. In terms of method, it is the same as the original chiffon cake, if the original chiffon cake is done well, then making a mocha cake is certainly no problem. Friends who usually like coffee and cocoa will definitely like this cake. Stay at home and make yourself and your family a mocha cake to eat!
Coffee powder, cocoa powder tips:
Every 100 grams of instant coffee, containing 44 to 100 mg of caffeine, coffee is a stimulant, will have many effects on the human body, it can diuretic, stimulate the central nervous system and respiratory system, expand blood vessels, make the heart beat faster, enhance the strength of the striated muscles and relieve brain and muscle fatigue.
Cocoa powder contains protein, a variety of amino acids, high-calorie fats, copper, iron, manganese, zinc, phosphorus, potassium, vitamin a, vitamin D, vitamin e, vitamin b1, vitamin b2, vitamin b6 and alkaloids with a variety of biologically active functions. The chemical components in cocoa powder can effectively treat heart disease, diabetes, hypertension and vascular diseases.
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